| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low fat, Main dish, Pork | 2 | Servings | |
INGREDIENTS
| 8 | oz | Pork tenderloin, well |
| trimmed | ||
| 8 | Sun-Dried Tomatoes, Not | |
| Packed In Oil | ||
| 2 | t | Olive oil |
| 2 | Garlic cloves, thinly sliced | |
| 2 | T | Dry white wine |
| 1/2 | c | Chicken Broth, Canned |
| Unsalted | ||
| 1/4 | t | Fresh Rosemary, Minced |
INSTRUCTIONS
Cut tenderloin into 1-inch thick pieces. Place 1 piece between 2 sheets of waxed paper. Pound pork with mallet or small, heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch. Repeat with remaining tenderloin. Place sun-dried tomatoes in small bowl. Add enough boiling water to cover tomatoes. Let stand until tomatoes are soft, approximately 5 minutes. Drain and slice tomatoes. Heat oil in large, heavy skillet over medium-high heat. Add pork in batches and fry until just cooked, turning once, about 4 minutes. Transfer pork to plate; cover with foil and keep warm. Add garlic to skillet and saute 1 minute. Stir in wine and broth and simmer until reduced by 1/2, about 2 minutes. Mix in rosemary and tomatoes. Pour tomato mixture over pork and serve. Recipe by: Bon Appetite Posted to MC-Recipe Digest V1 #975 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Dec 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2046
Calories From Fat: 1544
Total Fat: 172.5g
Cholesterol: 546.6mg
Sodium: 457.8mg
Potassium: 1268.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 114.3g